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Monday, 12 March 2012

Star Anise, Sesame and Corriander Barbecued Lamb

Simple, very few steps, great flavour. I have used about 1/2 of a leg of lamb that I have boned out (the rest went into a stew and I kept the bone to make stock) but a couple of lamb rumps would work equally well. Come to think of it - chicken, pork or dead cow would all work.

1/2 lamb leg boned
2 shallots halved
1 tbs mirin
1 piece lemon grass halved, bashed
1 tbs sesame oil
1 tbs olive oil
2 tbs teriyaki sauce
1 tbs fish sauce
3 star anise
1 thumb ginger
3 cloves garlic
1 tbs kecap manis
1/4 bunch coriander

Combine the sauces, mirin, oils, star anise, ginger, lemon grass, garlic and spring onion in a large zip lock bag. Add in the lamb, gently rub about a bit (careful not to pierce the bag with the star anise), remove as much air as possible from the bag and seal. Allow to marinade in the fridge for 1 or 2 days, turning a couple of times a day. When ready to use, remove the lamb and reserve the marinade. Heat a BBQ with a lid to very hot, place on the lamb fat side down and reduce the heat to low. Close the lid. Continue cooking turning every five minutes and basting until it feels firmish (about 25 minutes). Allow to rest, slice diagonally and pour over the resting juices.

I served this with a salad made from barbecued potato and broccoli dressed with Persian feta, sliced Spanish onion, a little lemon juice and chopped coriander.

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